Cream Cheese Pound Cake4
This rich and buttery Cream Cheese Pound Cake is moist and dense, with a hint of vanilla and almond flavor. Perfect for dessert or as a sweet treat with coffee, it’s a classic cake everyone will love!
Ingredients
- - 1 cup butter softened
- - 8 oz cream cheese softened
- - 3 cups all-purpose flour
- - 3 cups sugar
- - 6 large eggs
- - 1 tsp vanilla extract
- - 1/2 tsp almond extract
- - 1/4 tsp salt
Instructions
- Cream Butter and Sugar: In a large bowl, cream together the butter, cream cheese, and sugar until light and fluffy.
- Add Eggs: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and almond extract.
- Combine Dry Ingredients: Gradually add the flour and salt to the wet ingredients, mixing until the batter is smooth.
- Pour Batter: Pour the batter into the prepared bundt pan and smooth the top.
- Bake: Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Serve: Slice and serve as is, or with a dusting of powdered sugar, fresh berries, or a dollop of whipped cream.
Notes
- Softened Ingredients: Ensure the butter and cream cheese are fully softened for a smooth batter.
- Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Optional Toppings: Serve with fresh fruit, a glaze, or a sprinkle of powdered sugar for added flavor.
- Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Optional Toppings: Serve with fresh fruit, a glaze, or a sprinkle of powdered sugar for added flavor.